Greek broth

Greek broth

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Head to Greece with this soup recipe made from rice, eggs and poultry. A delight!


  • 1 cube of chicken broth
  • 4 c. rounded rice soup
  • 2 extra-fresh eggs
  • the juice of a lemon
  • 1 bunch of fresh mint
  • salt and pepper.


On the fire, bring to a simmer 1 liter of water with the cubed broth. Rinse the rice, then throw it in the broth and let it cook 20 min. In a bowl, whisk together eggs, lemon juice and 2 tbsp. hot broth. Pour back into the broth just simmering and continue to whisk until thick. Serve decorated with mint finely carved.